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Couscous Tuna Tower

Total Time

Prep: 25 min. Cook: 10 min.


8 servings

These attractive tuna towers will impress your dinner guests. Plus, the cost of ingredients is easy on the wallet.—Jennifer Honeycutt, Nashville, Tennessee


  • 1 small onion, chopped
  • 1 tablespoon canola oil
  • 2/3 cup uncooked couscous
  • 1-1/4 cups water
  • 2 cans (6 ounces each) light water-packed tuna, drained and flaked
  • 1/3 cup minced fresh parsley
  • 2 tablespoons capers, drained
  • 2 tablespoons sliced ripe olives, drained
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon juice
  • Dash salt and pepper
  • 1 tablespoon red wine vinaigrette
  • 2 cups torn curly endive
  • 8 thick slices red tomatoes
  • 8 thick slices yellow tomatoes


  1. In a small skillet, saute onion in oil until tender. Add couscous; saute 1-2 minutes longer or until couscous is lightly browned. Add water; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Cool slightly.
  2. In a large bowl, combine the couscous mixture, tuna, parsley, capers, olives, lemon zest, lemon juice, salt and pepper; set aside.
  3. Pour vinaigrette over endive; toss to coat. On each of eight serving plates, layer a red tomato slice, a yellow tomato slice, 1/2 cup couscous mixture and 1/4 cup endive leaves.

Nutrition Facts

1 each: 150 calories, 3g fat (0 saturated fat), 13mg cholesterol, 294mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

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